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Greek-Style Roasted Vegetables

You'll savor the fragrance of these tasty roasted vegetables flavored with lemon, mint, and oregano. Serve this recipe with your favorite meat or as a meatless main dish or side.

Makes4

Prep20m

Roast45m

Ingredients

1 pound
small red potatoes, quartered

2
small eggplants, cut into 1/2-inch half-moons

1
medium-size sweet onion, sliced

1
medium-size green bell pepper, sliced

3 tablespoons
olive oil

1 teaspoon
garlic salt

1/2teaspoon
black pepper

1
lemon

1
(15 ounces) chickpeas, drained and rinsed

1 tablespoon
fresh chopped oregano

1 tablespoon
chopped mint

2 ounces
reduced-fat feta crumbles

Directions

1
of
3
Heat oven to 425 degree F. In a large roasting pan, toss together the potatoes, eggplants, onion, green pepper, 2 tablespoons of the olive oil, the garlic salt and pepper. Peel off the lemon zest with a peeler and add to mixture. Reserve lemon. Roast vegetables at 425 degree F for 30 minutes, stirring twice.

2
of
3
Add chickpeas and roast an additional 15 minutes.

3
of
3
Stir in juice from lemon, oregano and mint. Top with feta crumbles and drizzle with remaining tablespoon olive oil.